Makes 5 servings (1½ cups per serving)

Ingredients

• ¾ cup unsalted cashews
• ¼ cup water
• 2 tsp cornstarch
• ¼ cup hoisin sauce
• 1 tbsp low sodium soy sauce
• 2 tsp sambal oelek (Asian chili garlic sauce)
• 2 tsp grated fresh ginger
• 1 tbsp canola oil
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1 tbsp rice vinegar
• 5 cloves minced garlic
• 3 cups broccoli florets
• 2 cups chopped red bell pepper
• 8 green onions, cut into 1 inch pieces
• ¼ tsp sesame oil

Preparation

1. Heat a medium frypan over medium heat. Add cashews and cook, stirring, until toasted and fragrant, about 5 minutes. Remove from heat and transfer to a plate.
2. To make sauce, whisk together water, cornstarch, hoisin sauce, soy sauce, sambal oelek and ginger in a small bowl. Set aside.
3. In a large frypan, heat canola oil over medium-high heat. Add chicken in a single layer and cook until browned, about 3 – 4 minutes. Cook chicken in batches if needed.
4. Add broccoli, peppers, garlic, rice vinegar and 2 tbsp water. Reduce heat to medium and cook, covered until broccoli is tender-crisp and chicken is fully cooked, about 3 – 4 minutes.
5. Increase heat to medium-high and add sauce mixture to pan. Cook, stirring, until sauce is thickened, about 2 – 3 minutes.
6. Add cashews, green onions and sesame oil and cook for 1 minute.
7. Serve over rice or noodles. Enjoy!

Nutritional analysis per serving: 329 calories, 16 g fat, 27 g protein, 23 g carbohydrate (19 g available carbohydrate), 4 g fibre, 437 mg sodium

My Viva Servings: 1 grain, 4 proteins, 2 vegetables

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